Curry-Glazed Pork easily cooked inside

The original recipe called for a 30-minute marinade of whole pork tenderloin that is cooked on the grill for about 20 minutes, then brushed with some remaining marinade and grilled for 5 minutes to create the glazed effect.

That works great. But here’s a quick alternative: Cut the tenderloin into slices, then pound them into cutlets. Turn the marinade ingredients into a sauce.

Curry-Glazed Pork

3 cloves garlic, minced

¼ cup honey

2 tablespoons red curry paste

2 tablespoons tamari or soy sauce

3 to 4 tablespoons olive oil, divided use

1 ½ to 2 pounds pork tenderloin

Salt and ground black pepper

In a medium bowl, combine garlic, honey, red curry paste, tamari or soy sauce and 2 tablespoons of the oil; set aside.

Trim and discard any visible fat and silver skin from the pork. Cut the pork tenderloin crosswise into 1 ½ -to-2-inchthick sections. Place a slice on one piece of plastic wrap and cover with the second piece. Use a meat pounder to create a cutlet that’s ¼ to ½ inch thick, then place it on a plate. Repeat with the remaining pork. Season each piece on both sides with a light sprinkling of salt and pepper.

Place a wire rack over a rimmed baking sheet.

Heat a tablespoon of the oil in a large skillet over medium high heat until the oil shimmers.

Add as many of the cutlets as will fit without crowding and cook 2 minutes on each side, until lightly browned but not quite cooked through (they will be a little springy when gently pressed with a finger). Transfer to the rack and cover loosely with aluminum foil to keep warm. Repeat with the remaining pork, adding up to another tablespoon of oil to the skillet as needed.

When all of the pork is cooked, add the garlic-curry paste mixture to the (empty) skillet. Bring it to a boil and cook 1 or 2 minutes to form a glaze, then return the cutlets to the skillet, turning them to coat evenly. Once they are glazed and heated through, divide them among individual plates, spooning any glaze over the meat. Serve immediately.

Makes 4 generous servings.

Recipe adapted from Artisanal Gluten-Free Cooking by Kelli and Peter Bronski (Workman, 2012).